Spider Cookies
- RECIPE MAKES: 10 Cookies
- PREP TIME: 15 minutes
- COOK TIME: 10 minutes
Pre-heat the oven to 180°C/160°C Fan/gas mark 4 and line 2 baking trays with baking parchment.
Place the Fate low protein all-purpose mix, baking powder and white free from chocolate chips into a mixing bowl and stir to combine.
With your fingertips rub in the butter to the, until the mixture resembles fine breadcrumbs.
Add the caster sugar and dark brown sugar and mix well.
Pour in the syrup and stir to form a soft dough (add a little water if there are still crumbs in the bowl).
Divide the dough into 10 equally sized pieces and roll into balls.
Place each ball on the lined baking trays and press down lightly to flatten.
Bake for 10 minutes until golden.
Remove the cookies from the oven and leave on a wire rack to cool completely.
Using the cookie cutter, cut out circles of the fondant icing, lightly pressing the spider cutter into the circle shape to make a spider shaped indentation.
Lay the spider icing circle on top of each cookie.
Top Tip: Make psychedelic style icing by combining different colours of fondant icing before you roll it out.
Fate low protein all-purpose mix is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
- 175g Fate low protein all-purpose mix
- ½ tsp Baking powder
- 50g Sainsbury's deliciously free from white choc chips
- 50g Butter
- 25g Caster sugar
- 25g Soft dark brown sugar
- 50g Golden syrup
- 1 tbsp Cold water
- 400g Fondant icing – choose your own colours
- You will need: a spider shaped cookie cutter and a 1-inch circle shaped cookie cutter.
